Buffalo Style Ribs! Do you wanna change up your traditional rib recipe? Well this recipe is perfect for you!
Buffalo sauced ribs are a delicious and flavorful dish that combines the bold taste of buffalo sauce with tender and juicy pork ribs. The buffalo sauce adds a tangy and slightly sweet flavor to the ribs, and the heat from the hot sauce gives them a nice kick. This dish is perfect for game day or any other occasion where you want to enjoy delicious and flavorful food with friends and family.
Feeds 4-6 People
Prep Time 10-15 minutes
Cook time 3-4 hours
Ingredients
- 2 Racks of St Louis or Baby Back Ribs
- BBQ Seasoning
- Buffalo Sauce
- Ranch or Bleu Cheese Dressing
- Chopped Chives for Garnish
- Apple Juice
Homemade Buffalo Sauce
Ingredients:
- 1/2 cup hot sauce
- 1/4 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Instructions:
Begin by gathering your ingredients. This homemade buffalo sauce recipe requires pantry staples that you likely already have on hand.
In a saucepan over medium heat, combine the hot sauce, unsalted butter, and white vinegar. Stir the mixture until the butter is fully melted and the ingredients are well combined.
Next, add the Worcestershire sauce, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the saucepan. These seasonings add depth of flavor and the perfect amount of heat to your buffalo sauce.
Stir the mixture continuously, allowing it to simmer for 5-10 minutes. This simmering process helps the flavors meld together, creating a rich and flavorful sauce.
Taste the buffalo sauce and adjust the seasoning to your preference. Add more salt, pepper, or hot sauce to suit your taste buds.
Once the sauce reaches your desired flavor profile, remove it from the heat and let it cool slightly. The buffalo sauce will thicken as it cools, so keep that in mind when adjusting the consistency.
Transfer the homemade buffalo sauce to a jar or airtight container for storage. It can be refrigerated for up to two weeks, although it’s so delicious, it likely won’t last that long!
This sauce is amazing on these Smoke then Fried Buffalo Wings
Directions for Buffalo Ribs
Begin by peeling the membrane off the back of the ribs using a butter knife and a paper towel, although this step is optional for some.
Season your ribs generously on both sides with your favorite BBQ seasoning to infuse them with flavor.
Preheat your smoker to 225 degrees Fahrenheit(107°C) for optimal cooking.
Place your seasoned ribs in the smoker and let them cook for 2-3 hours, allowing the smoky flavor to permeate the meat.
Spritz your ribs with apple juice every 30 minutes till you achieve the color you are looking for.
Wrapping The Ribs
After 2-3 hours, it’s time to add some richness. Place a few pads of butter on a large sheet of aluminum foil.
Next, place the ribs meat side down on top of the butter. Wrap them up tightly with the aluminum foil to seal in the flavors.
Place the wrapped ribs back on your smoker, maintaining a temperature of 250 degrees Fahrenheit(121°C). Let them smoke for another hour.
After one hour, carefully remove the liquid from the foil wrap and turn the ribs over. Then, let them smoke for an additional 45 minutes, unwrapped, to develop a beautiful bark.
Once your ribs are probe tender, they are ready. Remove them from the smoker and let them rest for 10-15 minutes before slicing.
Sauce your ribs with a buffalo & bleu cheese drizzle
Finally, garnish your ribs with chopped chives to add a pop of color and freshness.
Plate up your delicious ribs and enjoy the mouthwatering flavors with friends and family!
Getting creative with BBQ ribs allows you to explore unique flavors, experiment with different ingredients, and add a personal touch to your barbecue experience! Let your imagine run wild!
This homemade buffalo sauce works great on Whole Chicken Legs
If you are looking for a more traditional rib recipe i recommend my Memphis Style Ribs
